Add oomph to meal-prepped boiled eggs with Adam Liaw’s easy Korean-inspired marinade
These marinated eggs are ready in as little as six hours, but if you give them two or three days in the fridge, they will cure to a jammy yellow yolk. Serve with a little rice, and maybe a few greens on the side.
Ingredients
8 eggs
¾ cup soy sauce
2 tbsp sugar
1 bird’s eye chilli, finely sliced
2 spring onions, finely sliced
1 tbsp sesame seeds
Method
Step 1
Bring a large saucepan of water to a simmer. Prick a hole in the wide end of each egg and drop it into the water. Simmer for 8 minutes*, then remove from the saucepan and place into iced water. Stir the water a few times and allow the eggs to cool for 10 minutes, then carefully peel them.
Step 2
Combine the soy sauce, sugar, chilli, spring onions, sesame seeds and about ½ a cup of cold water in a large press-seal bag.
Step 3
Add the eggs, squeeze most of the air out of the bag, then seal it. Place the bag into a bowl to avoid any leakages, then refrigerate for at least 6 hours, but preferably overnight.
*Adam’s tip: It’s best to undercook the eggs a little as the marinating process will continue to firm the yolks.
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Adam Liaw’s stir-fried pork and kimchi with boiled tofu
The heat of the kimchi and gochujang is offset by the clean flavour of tofu, which is simmered until tender and full of flavour.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
